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Рецепт Cottage Cheese Dill Bread

by Global Cookbook

Ингредиенты

1/4 x To 1/2 c. hot water 2 Tbsp. Sugar 1 pkt Active dry yeast 2 3/4 c. All-purpose flour 1 Tbsp. Instant chopped onions 1 Tbsp. Butter or possibly margarine

2 tsp Dry dill weed 1 tsp Salt 1/4 tsp Baking soda 1 c. Creamed cottage cheese, room temperature 1 x Egg, beaten

Инструкции

1. Makes 1 loaf
2. Vegetable oil or possibly melted butter or possibly margarine
3. Combine 1/4 c. of the water, sugar and yeast. Stir to dissolve yeast and let stand till bubbly, about 5 min.
4. Fit processor with steel blade. Measure flour, onions, butter, dill weed, salt and soda into work bowl. Process till mixed, about 15 seconds.
5. Add in yeast mix to flour mix. Process till blended, about 10 seconds.
6. Combine cottage cheese and beaten egg. Pour proportionately over flour mix.
7. Turn on processor and very slowly drizzle just sufficient remaining water through feed tube into flour mix so dough forms a ball which cleans the sides of the bowl. Process till ball turns around bowl about 25 times.
8. Turn off processor and let dough stand 1 to 2 min.
9. Turn on processor and gradually drizzle in just sufficient remaining water to make dough soft, smooth and satiny but not sticky. Process till dough turns around bowl about 15 times.
10. Turn dough onto lightly greased surface. Shape into a ball and place in lightly greased bowl, turning to grease all sides. Cover loosely with plastic wrap and let stand in hot place till doubled, about 1 hour.
11. Punch down dough. Shape into smooth ball and place on greased cookie sheet. Roll or possibly pat dough into a circle about 8 inches in diameter. Brush with oil and let stand in hot place till almost doubled, about 45 min.
12. Heat oven to 350 F. Bake till proportionately brown, 35 - 45 min.
13. Remove from cookie sheet. Cold on wire rack.

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